Whether you’re having keto breakfast, brunch or brinner (breakfast foods for dinner) our tasty Low Carb Spanish Baked Eggs will dance on your taste buds, fill your belly and keep you satisfied.
This is a great dish to make for a large group of people. Multiply the ingredients by the number of people using the tool on our recipe card below and you can put all the ingredients in one big quiche dish or roasting dish to feed the whole family.
Add the diced chorizo, paprika and cumin and sauté for 3-5 minutes until the chorizo is cooked though.
Add the diced tomato and continue to cook until the tomatoes are very soft, about 5 minutes.
Add the roasted peppers, salt and pepper and mix through.
Take the pan off the heat and evenly spread the mixture into 2 oven safe dishes.
Make a hole in the center of the mixture and crack one egg into each dish.
Sprinkle over the manchego cheese and parsley.
Place the dishes into the oven for 5-10 minutes until the egg is cooked to your liking.
Remove from the oven and serve.
If you want to make a larger batch of Low Carb Spanish Baked Eggs, simply adjust the serving amounts in our easy to use recipe card below. The measurements and ingredients will adjust themselves, and all you have to do is follow the method.
Do you work in the metric measuring system? It’s easy to switch the units from US imperial to metric with the drop down menu on the recipe card below.